|
| The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Relevant government regulations, licensing and other compliance requirements may include: | ecologically sustainable development (ESD) principles, environmental hazard identification, risk assessment and controlfisheries or aquaculture regulations, permits, licences, quotas, catch restrictions, and other compliance requirements, including:Australian Exclusive Economic Zoneinternational treaties and agreementsfood safety, Hazard Analysis Critical Control Point (HACCP), hygiene and temperature control along chain of custodyimports quarantine and inspection, and importing approved arrangements for Australian Quarantine Inspection Service (AQIS), Australian Customs Service (ACS) and Biosecurity Australia (BA)business or workplace operations, policies and practices:commercial law, including fair trading and trade practices consumer lawcorporate law, including registration, licensing and financial reporting disability policies and practicesequal opportunity, anti-discrimination and sexual harassment industrial relations and awards, individual employment contracts and share of catch agreementsjurisdictional variationssuperannuationtaxationtrade practices warnings and dismissalsworker's compensationoccupational health and safety (OHS) hazard identification, risk assessment and controlproduct quality assurance:correct naming and labelling (e.g. country of origin, Australian Fish Names Standard and eco-labelling)correct quantities, sizes and other customer requirementsthird-party certification (e.g. Australian Grown and ISO 14001:2004 Environmental management systems). |
Food safety and hygiene regulations and procedures may include: | Australian Shellfish Sanitation programdisplay, packaging and sale of food, including seafood and aquatic productsequipment design, use, cleaning and maintenance exporting requirements, including AQIS Export Control (Fish) ordershandling and disposal of condemned or recalled seafood productsHACCP, food safety program, and other risk minimisation and quality assurance systemslocation, construction and servicing of seafood premises people, product and place hygiene and sanitation requirementsPrimary Products Standard and the Australian Seafood Standard (voluntary) processing, further processing and preparation of food, including seafood and aquatic products product labelling, tracing and recallreceipt, storage and transportation of food, including seafood and aquatic productsrequirements set out in Australian and New Zealand Food Authority (ANZFA) Food Standards Code and state and territory food regulationstemperature and contamination control along chain of custody. |
Scientific and correct marketing names may include: | approved namesAustralian Fish Names Standardcommon namesforeign namesseafood marketing names and terms as defined in The Australian Seafood Users Manual or successor publication/s. |
Anatomical features may include: | exoskeleton, limbs, flesh and musclegills, fins, lateral line, shape, colour and scalesshell, foot, gut, roe and organs. |
Features and characteristics may include | Australian Food Standards codeharvest or fishing areaprohibited speciesseasonal nature of availability for some species. |
Seafood may include: | crocodilescrustaceansechinodermsinshore demersal speciesmolluscs, including cephalopodspelagic deep water speciesre-constituted seafoodwhole, headed, gutted, filleted, frozen, green or cooked fish. |
Sensory, chemical and/or microbiological indicators may include: | colour, flavour and appearancemicrobial limitsphysical contaminationpresence of cleaning or sanitising chemicalspresence of defects or parasitessmell, taste and touchstage of rigor mortis visible in the samples. |
Processing may include: | corrective actionsdegree of difficultyincoming product qualitymarket requirementsprocessing demandsproduct formproduct specificationsrecovery ratesshelf life (pre- or post-processing)size grades. |
Score system may include: | AQIS inspection standardsCodex Alimentarius Commission, 1998end-product specificationsfood safety requirementsquality standardsvendor inspection reports. |
Productivity may be influenced by: | products and their valueincoming product qualitymachine or equipment operationpersonnel skillsproduct parametersproduction capabilityyield requirements. |
Documentation may include: | chain of custody certificatesdate of capture recordsidentity of vessel or providertime and temperature logsvendor documents identifying species, weight and/or origin. |
Vendor self-assessment criteria may include: | agreed standard by which vendor determines quality of productcontractual obligations in the event of criteria not being satisfiedinspection of vendors facilities to confirm capability. |